Conch Cay Joe
A favourite cocktail in the Bahamas.
Bacardi Anejo on ice, mixed with and equal amount of
ginger ale and a twist of lime.
Simple but refreshing.
Conch Cay Joe is the name often given to white Bahamians
and this is one of thier favourite drinks, hence the name.
Moon Over Bob
This cocktail was invented at "Bahama Mamas"
in Freeport, Grand Bahama by barman Kevin Lightbourn.
Bacardi Anejo on ice, mixed with peach schnapps
and orange juice.
Bacardi Anejo is very popular in the Bahamas.
A version of the famous Cuba Libre.
Only Cuban rum can be used
to make an authentic Cuba Libre cocktail, so this is why this is called a Caicos Libre. Use any white rum that
is available in your market, but here in the Turks and Caicos we either use Bacardi Superior or any of the
local rums mixed with lime juice and your favourite cola soda. Cola does tend to overpower the taste of the rum, so if
you really like a stronger tatse of the rum it is recommended that you use a gold pot still rum with more flavour, eg. Appleton
For a real authentic Mojito it has to be made with
white Cuban rum, preferably Havana Club.
Start with a tall glass and muddle some fresh mint
leaves with lime juice. Add to this some simple syrup, white Cuban rum and club soda. Dress this with some more fresh
mint leaves and a wedge or two of limes. (Home grown mint tastes best if available.)
drink can become addictive!!
This rum sparkler with it's mint infusion is
similar to the Moh-hee-too but with a South Florida twist.
8 sprigs of fresh
1/2 cup of sugar
cup of fresh lime juice
1 1/2 teaspoons of freshly grated lime peel
4 cups of ice
1 cup of golden rum
3 cups of chilled club soda
Mint sprigs for garnish
Remove the leaves from mint sprigs. In a blender combine the mint leaves, sugar, lime juice and lime
peel. Blend until the mint is chopped.
Fill a pitcher with ice and add the
mint mixture. Pour in the rum and stir. Fill with club soda. Pour into 6 glasses and garnish with the mint sprigs.
Another classic cocktail, originally
from Puerto Rico. To make an authentic Pina Colada you have to use Puerto Rican rum, eg. Bacardi Superior, Don Q Cristal,
Ron Rico, etc.
In a blender pour Coco Lopez, pineapple juice and white rum over generous
ammounts of ice.
Blend the mix together until the ice is crushed and dress with a slice of pineapple and a cherry.
A variation of this drink is a Penis Colada. This drink is made in the same
way but, poured into a fresh coconut and has a whole banana inserted for effect!! (Thanks Lenny from Freeport for this one)
Cool Blue Caribbean
This turquoise-blue drink looks like the colour of the water that surrounds the Turks and Caicos Islands.
4 cups of ice
1 cup of chilled pineapple juice
1/2 cup of
1/2 cup of light rum
1/2 cup of cream of coconut
4 slices of fresh pineapple
4 maraschino cherries
In a blender
combine the ice, pineapple juice, blue curacao, rum and cream of coconut and blend until the mixture is smooth. Pour into
4 glasses. garnish with the pineapple slices and cherries.
|A Moh-hee-tow is a freshing way to drink rum.
|Sophie the barmaid at Horse Eye Jacks, TCI.
The Green Tailed Dragon
This recipe for The Green Tailed
Dragon before now has only ever been given out to two people, but thanks to old friend Kevin Lightbourn it is now available
to rum lovers everywhere. This cocktail originated at Bahama Mamas bar in Freeport, Bahamas and then moved west to Vancouver
Island, Canada when Kevin emigrated there several years ago, where it has found a new home.
is a smooth fruity drink, which is refreshing on a hot day, ideal for the Caribbean.
the following ingredients:-
1 oz of Bacardi 1873
oz of Midori Melon Liqueur
3 oz of Pineapple juice
Splash of Roses Lime Juice
Splash of simple syrup
Mix all the ingredients in a shaker with ice. Shake for 3 seconds, pour into a cocktail glass and garnish with a
slice of orange.
measure of Pirate's Choice Key Lime Rum
2 measures of Red Bull Energy
1/4 measure of fresh squeezed lime juice
Mix the rum
and Red Bull and pour over ice. Optional: Squeeze and float fresh lime juice on top.
|Havana Club Rum from Cuba.
|Not available in all markets, but a great mixer when available.
|A Mount Gay Rum Sponsored Rum Shop, Barbados.
A staple for tourists visiting the Bahamas and
simple to create at home.
Grenadine for colour
Mix all the ingredients together and pour over ice.
Beware of all types of rum punches, they
creep up on you and have spoiled many a Caribbean vacation.
Abuelo De Menta
1.5 oz Ron Abuelo Añejo
3/4 oz Lime Juice
1/2 oz Agave Nectar
3 or 4 Fresh
A Bunch of Mint
Raw Sugar Rim
Shake and dirty pour into a Collins glass. Garnish with a bamboo skewer, alternating mint leaves and berries.
|Another Rum Shop in Barbados.
Blue Mountain Mist Iced Cappuccino Coffee
Wray & Nephew Blue Mountain
This drink was concocted by Amy at Horse Eye Jack's
for the recent Jamaican Rum Dinner.
|A Carib Rum Shop in Frigate Bay, St.Kitts.
|The Carib beer waiting under the palm tree.
Rum and Coconut Water
This is the simplest cocktail to
make if you have some fresh green coconuts and can handle a cutlass (machette). This could be considered one of the first
cocktails ever invented, right up there with the British Navy's world famous Grog.
one fresh coconut per person and a good shot of you favourite mixing rum.
Carefully cut the top
off the coconut, while trying not to spill any of the coconut water inside. Not an easy task for an unexperienced hand. Once
you have taken the top off the coconut, make a small hole in the top of the shell, big enough to pour your rum through and
to insert a straw. Take a long sip of the fresh coconut water and then replace this with your favourite rum. Give it a good
shake and you are ready to try a refreshingly simple cocktail that says welcome to the Caribbean Mon.
you have finished drinking you can crack open the coconut and enjoy the coconut jelly inside, now slightly infused with rum.
Or you can mix it into your next cocktail.
Robert Burr from GiftedRums.com keeps coconut water in an ice cube tray in the freezer to add to his favourite rum drinks.
What a great, simple idea. Add that little extra to your next cocktail. When the Rumelier finds a fresh coconut he usually
plants in his garden. The next one is getting cracked and the water put in the freezer for a refreshing Sunday afternoon
|Cutting coconuts down with a cutlass or machette.
|Fresh coconut milk and rum makes a great cocktail.
Gullywash is a Bahamian special treat, usually
made for special occasions. It is as simple as rum and coconut water. However it is usually made with "Hoghead"
Gin (Gordon's Gin, look at the label and see the hog!) but The Rumelier usually drinks it with white rum.
Cut down several fresh coconuts and crack them. Pour the coconut water into a big bowl. Then split the coconuts open
and peel out the coconut jelly. Add this to the coconut water. Then add some sweetened condensed canned milk and as much rum
as you desire to give the kick. Stir it all up and pour over a cup of ice. The rum infused jelly is the best part of this
cocktail. A special treat not to be missed.
|Climbing a coconut tree is no easy task.
|This is the hi-tech method, usually it is done barefoot.
Cappuccino Rum Ice Cream
The Rumelier found this drink
while attending the Rum Festival in St.Lucia a couple of years ago.
Pour in a blender a generous
ammount of vanilla ice cream and a good shot of Javalatte Cappuccino Cream from St.Lucia Distillers
with a few cubes of ice.
Blend the ingredients together and pour into a glass, then add a
floater of Chairman's Reserve Rum or any of your favourite gold rum.
this drink is exceptionally tasty and can creep up on you if you have too many!!
|French agricole rhums make the perfect Ti Punch.
|Agricole rhums have a floral aroma to them.
Ti Punch This punch is not named after a Turks Islander
(TI) but is short for the french word petit, so it translates to small punch. This punch originated in the french Caribbean
islands and is drunk at any time of the day.
It is a simple cocktail to make. Just pour a splash
of sugar cane syrup into a glass with a squeeze of fresh lime. Add some french agricole white rum to the mix and some cubes
of ice and you have a small french rhum punch.
French white rhums are usually bottled to a higher strength than their counterparts in the English and Spanish speaking islands.
The aroma and taste from these rhums is also much different.
|A rum bar in Blue Hills, Providenciales, TCI.
|The Rumelier on a cold, wet, winter day in the Caribbean.